Classic comfort food. Spaghetti and Meatballs. Our meatballs are light, airy and take just 20 minutes to bake.
It doesn’t get any more classic than spaghetti and meatballs. These particular meatballs are made with veal. They are light, airy, and baked in just 20 minutes. That’s right, they’re quick, easy and delicious. You can have your entire dinner ready to go in about 30 minutes. Pasta, Sauce and meatballs.
This post is sponsored by The Beef Check off. Opinions are my own.
I’ve been eating veal for as long as I can remember. To me, veal is incredibly delicious albeit often misunderstood. I had the pleasure of learning more about veal when I attended the ReVeal Food and Farm Excursion in June. I’m excited to share what I personally experienced and learned while I, along with several other bloggers, visited veal farms in both Pennsylvania and Indiana.
Our trip kicked off with what seemed like a 12 course veal centric meal at Nunzio’s in New Jersey hosted by Catelli Brothers. Pictured Above is just a sampling of the delicious plates we enjoyed family style. They were incredibly gracious with their hospitality and time.
The following day we road tripped to the Pennsylvania countryside and visited two Amish veal farms with our hosts for the day Marcho Farms. They have been in business since 1969. It was obvious they care deeply about their farms, the calves, and the veal farmers. The farms were very clean and the animals were well taken of. The barns were both bright and well ventilated barns. Their calves are fed a mixture of grain and milk.
On the final day of our tour we were in Indiana. We toured 2 additional veal farms with our hosts Midwest Veal L.L.C. and Strauss Veal Feed, Inc.. Midwest Veal raises milk fed veal calves. Their calves are also raised in bright, well ventilated barns. The calves start out in straw bottomed pens and then are transferred to group pens as they get larger.
What struck me the most is how large these animals are. They are about 500 pounds at 22 weeks. That is a large animal.
Veal is incredibly versatile and comes in many different cuts. The most tender veal comes from the leg, breast and loin. while the less expensive cuts come from the shoulder. Cuts range from: ground or stew, breast, chops (rib or loin), roast, round steak, and cutlets.
When purchasing veal look for veal that is a creamy pink color and has a fine-grained texture.
Now who’s ready to enjoy these veal meatballs? #DiscoverVeal #VealFarm #BeefCheckoff
PS Y’all … It really makes our day when you make our recipes. IF you do, please SHARE & TAG us on Instagram #HeyBellalimento
- 1 pound ground veal
- 3 tablespoons milk or heavy cream
- 2 cloves garlic - minced
- 1/4 small onion - minced
- 2 tablespoons Panko breadcrumbs
- 1 egg yolk
- 1/4 teaspoon ground Mediterranean oregano
- 1/4 teaspoon ground rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound spaghetti
- 1 recipe - TOMATO SAUCE
- fresh basil to garnish - optional
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with a silicone mat.
- Into a large bowl mix: veal, milk, garlic, onion, Panko, egg, oregano, rosemary, salt and pepper.
- Using a large cookie scoop, scoop out 13 large meatballs onto baking sheet.
- Bake for approximately 20 minutes.
- WHILE meatballs are cooking place a large pot of generously salted water onto boil. When boiling, add pasta and cook until al dente. Reserve 1/2 cup water prior to draining.
- Prepare TOMATO SAUCE.
- To assemble: place cooked meatballs into tomato sauce. Add drained spaghetti to pot. Toss to combine.
Garnish wit Parmesan and fresh basil.
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